16 plump dried apricots
4 oz (120 mL) Amaro, Italian herbal liqueur, divided
4 oz (120 mL) fresh squeeze orange juice, divided
¼ cup (60 mL) chopped fresh tarragon or basil, divided
Freshly ground black pepper to taste
5 Ontario veal scaloppini, approximately 4 oz (120 g) each
16 cubes of high melt mozzarella cheese cut 1-inch (2.5 cm) square and approximately ½ inch (1.25 cm) thick. Similar size and double the thickness of the apricots.
Salt to taste
3 tbsp (45 mL) + drizzle extra virgin olive oil
Cut each apricot in half through the thin side of the apricot and place into a small bowl. Pour 2 oz (60 mL) each of the Amaro and the orange juice over the apricots. Add 2 tbsp (30 mL) tarragon and season to taste with freshly ground black pepper. Mix well and let stand at room temperature for 1 hour to infuse. Remove apricots from Amaro marinade and set aside, reserving leftover marinade.
Using a sharp knife slice each veal scaloppini into three uniform strips approximately 1 ½ to 2 inches (3.8 to 5 cm) thick. You will need 16 veal strips approximately 4 to 5 inches (10 to 12.5 cm) in length. Place veal strips into reserved Amaro marinade. Add a splash more Amaro and orange juice and remaining 2 tbsp (30 mL) of tarragon, season to taste with freshly ground black pepper and mix well. Cover, refrigerate and marinate for 1 hour.
Sandwich a square of mozzarella cheese in between two Amaro marinated dried apricots, making sure the cut side of the apricot is against the cheese. Press firmly so the cheese sticks to the apricot. Repeat with remaining apricots and cheese.
Lay a strip of Amaro marinated veal scaloppini onto a flat work surface. Place one mozzarella stuffed apricot onto the bottom end of the veal strip. Roll it up tightly and secure with a wooden skewer. Repeat with remaining veal strips and cheese stuffed apricots
Once you have all your skewers prepare drizzle with olive oil and season to taste with salt and freshly ground black pepper to taste
Fire up to grill to medium high heat – 450-550°F (230-290°C). Grilling close to the edge of your barbecue so that you do not burn your skewers, grill the Dreamsicles for 8 to 10 minutes, turning every few minutes until the veal is just cooked through and the apricot is warm and the cheese is starting to melt.
Remove from grill, drizzle with a little extra virgin olive oil and a splash more Amaro.
Source: Ted Reader BBQ